Grilled gilthead bream with scampi, chickpeas and garlic cooked in red wine
For the gilthead bream
4 gilthead bream (portion size)2 dessert spoons extra virgin olive oil8 wholemeal Quely Palitos
For the scampi and chickpeas
8 peeled scampi200 g. cooked chickpeas4 thinly sliced garlic cloves100 ml. red wineSaltPart of a chili pepperOlive oil with an acidity of 0.4º
For the decoration
Chopped chives4 sprigs of chives
4 gilthead bream (portion size)2 dessert spoons extra virgin olive oil8 wholemeal Quely Palitos
For the scampi and chickpeas
8 peeled scampi200 g. cooked chickpeas4 thinly sliced garlic cloves100 ml. red wineSaltPart of a chili pepperOlive oil with an acidity of 0.4º
For the decoration
Chopped chives4 sprigs of chives
For the gilthead bream
Debone and fillet the fish.Cook them lightly on each side in oil in a frying pan.Season with salt and pepper and set aside.
For the scampi and chickpeas
Brown the thinly sliced garlic in oil in a frying pan; add the chili pepper, the scampi, the chick peas and lastly the red wine.When the scampi are cooked remove from the heat and set aside.
Assembly of the dishServe the mixture of scampi, chickpeas and garlic cooked in red wine in a deep plate and lay the fish on top.Add the wholemeal Quely Palitos and decorate the dish with chives.
